This peach elderberry jam recipe is a unique departure from traditional summer jams. Elderberries make this jam fuller and fruitier, with just a touch of wine flavor. Makes 32 ounces of jam, or enough to fill about four or five 8-ounce jam jars.
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Stephanie Stiavetti
4cupspeeled and finely chopped peaches
3/4cupsugaror Splenda, ideally superfine (try pulsing in your food processor)
Wash and rinse your jars and lids. Put them in a pot of water and bring it to a simmer.
In a saucepan, mash your peaches with a potato masher until you get a consistency you like. Feel free to leave chunks if you like a chunkier jam.
Add lemon juice, elderberry syrup, and butter to peaches, mixing well.
Add calcium water to peaches, again mixing well.
In a separate bowl, measure out and mix your sugar and pectin. Make sure it’s mixed very thoroughly.
Bring fruit to a boil. Add pectin/sugar mixture in 4 increments, making sure to mix well after each addition. Keep mixing vigorously for 2 more minutes – if you don’t get the pectin and sugar fully dispersed, you’ll get weird lumps.
Return peaches to a boil, and remove from heat.
Fill jars to leave 1/4-inch of headroom. Wipe rims with a clean cloth and secure lids and rings.
Heat process for ten minutes (this time may change depending on your altitude – please see a canning book for guidelines).
Remove from water and let jars cool on a cutting board or folded towel on the counter. Let rest, undisturbed, overnight.